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OlyveOyl

OlyveOyl

@TdeV
An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

*The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method.  The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same.  I made 1/4 of the recipe and made 4-5 of the cakelets.  It’s the same recipe I had posted in an other presentation upthread on June 24.

OlyveOyl

OlyveOyl

@TdeV
An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

*The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method.  The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same.  I made 1/4 of the recipe and made 4-5 of the cakelets.  It’s the same recipe I had posted in an other presentation upthread.

OlyveOyl

OlyveOyl

@TdeV
An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

The hot milk sponge cake on the King Arthur Baking site is the Chef Zeb method.  The only difference is that he adds the oil separately from the heated milk/butter, otherwise the recipes the same.  I made 1/4 of the recipe and made 4-5 of the cakelets.  It’s the same recipe I had posted in an other presentation upthread.

OlyveOyl

OlyveOyl

An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

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